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Featured in The New York Times, CNN, The Guardian, Discover Tasmania, delicious., Good Food, The Future 50 & more.
Brands who have collaborated with us:
The New York Times —
Gin from the south Australian island state is on the rise. In trendy bars throughout Australia, entire pages on menus are devoted to Tasmanian gins.
GQ Magazine —
Australia’s gin industry has earned us a reputation as a craft spirit powerhouse, and it’s never been easier to drink local.
The Guardian —
Tasmanian distillers are winning awards for an innovative, sustainable approach using food waste and local botanicals.
No whey! Ryan Hartshorn of Hartshorn Distillery has followed up his award-winning sheeps whey gin and vodka with a ‘whey-sky’.
When there’s a will, there’s a whey. A small-batch Tasmanian distillery has become the first in the world to turn sheep whey …
The winners of the 2019 delicious. Harvey Norman Produce Awards, the country’s most prestigious food industry event, were announced overnight …
Great Big Story — CNN Flavors series.
Vodka? From sheep’s whey? But how?
The Future 50 is a new initiative created by WSET and IWSC, in celebration of our joint 50th birthdays, to select 50 under 40 future influencers of the global drinks industry.
Nas Daily — Vodka from sheep?!
I just arrived to this crazy Island called TASMANIA (part of Australia) only to be greeted by Ryan who blew my mind away!
Good Food (goodfood.com.au)
Discover Tasmania —
The Sheep Whey Vodka Shepherd. Local entrepreneur Ryan Hartshorn not only challenged convention, he flipped it on its head.